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Usually I only beat it for 10 minutes in the electric mixer, and the consistency is sticky , still pourable but you need to work fast .I am sure if you sue just corn syrup or glucose it should work just fine.

Thanks!Yes, probably the problem is in the invert syrop. Anyway my family eats my MM :)

I made a batch of strawberry marshmallows, dipped in white chocolate and decorated for Valentine's Day. I'm putting the heart-shaped ones on lollipop sticks for my daughter to give to her classmates. I'm also planning to dip some square ones in dark chocolate.

After looking at all the beautiful marshmallows, I need to make them again soon. I made them for the first time last August. Some I dusted in cocoa and I also used some of the marshmallow sandwiched with maple cream fudge.

for the white chocolate coating...did you just melt the white chocolate or did you add anything to the coating?? I am going to make plain vanilla for my son's school and this idea is perfect!!!

[quote name='Majra' date='Feb 9 2007, 08:25 AM']I made a batch of strawberry marshmallows, dipped in white chocolate and decorated for Valentine's Day. I'm putting the heart-shaped ones on lollipop sticks for my daughter to give to her classmates. I'm also planning to dip some square ones in dark chocolate.

for the white chocolate coating...did you just melt the white chocolate or did you add anything to the coating?? I am going to make plain vanilla for my son's school and this idea is perfect!!!

I just melted the chocolate, nothing added except the sprinkles on top. For your project, you may want to consider that white chocolate might look yellowish on top of a vanilla marshmallow. When I make vanilla ones they are a very bright white.

thanks, Majra....I had considered that already and was going to play with tinting the marshmallow or the white chocolate a pink color and then go wild on the sprinkles. It's for 5 yr olds, so as long as there are sprinkles, it's all good!!

I just melted the chocolate, nothing added except the sprinkles on top. For your project, you may want to consider that white chocolate might look yellowish on top of a vanilla marshmallow. When I make vanilla ones they are a very bright white.

I am brand new to Egullet and have just read through all 20 pages of this thread and am beside myself over marshmallows!

Years ago when my kids were little I made some simple vanilla marshmallows with a very low grade success ...I was always a cook and never good at baking or confectionaries ..suddenly when my youngest got his own place I could bake! Go figure on that one! Now I come here find this recipe and I am astounded at just how much fun this is and how perfectly these marshmallows came out . I did the Nightscotsman's strawberry and vanilla...brought a HUGE plate of them to work and watched as people tasted them ...the faces were priceless!!! The expressions of surprise that someone actually could and would make marshmallows and that they would be marshmallows were hysterical! I am a nurse in a very busy clinic . Feeding my coworkers wonderful food is such a joy ..feeding them home made marshmallows was insane fun!!! One PA I work with said "who makes these I thought people just picked them off trees" he kept going back and tasting them saying "these are really marshmallows!"

Thanks so much for filling my brain with such a lovely diversion!!! you folks have fantastic ideas and the pictures are beautiful!.. the options are obviously endless!

I will curry anything so I have to try the curried marshmallows next and I was thinking of topping them with flaked coconut...not sure if I should go with fresh toasted ? what do you think with the curry flavor?

I will curry anything so I have to try the curried marshmallows next and I was thinking of topping them with flaked coconut...not sure if I should go with fresh toasted ? what do you think with the curry flavor?

FWIW, there is a type of curry that is thickened by frying the coconut until it's brown, which is kinda like toasting, no?

I will curry anything so I have to try the curried marshmallows next and I was thinking of topping them with flaked coconut...not sure if I should go with fresh toasted ? what do you think with the curry flavor?

FWIW, there is a type of curry that is thickened by frying the coconut until it's brown, which is kinda like toasting, no?

That makes sense... I am glad I went with my gut and toasted it!...I usually put coconut in my Caribbean style curries and thought it would be a good combo..so.. ..I made them this morning because I was obssessed! I used two tsps of betapac curry 1/2 tsp of pure coconut extract and topped them with toasted coconut flakes..they smell to die for!!! I am so excited with these!!! I also made a batch with some magnificant New Mexican Red chile and plan to dip those in dark chocolate ...

I have to say making these are are so much fun!!! ..even better than a big valium for relieving my stress level :)

I am shamelessy excited to share these with you!!! I am just so beside myself with this!

the first one I made the most yummy New Mexican red chile marshmallow and the taste alone was to die for ... just enough heat to push through the sweet and bite you! the wonderful flavor of the (real mind you I obtain 10lbs a year from a friend in Chimayo so they have killer chile flavor!) chile was enough to carry this marshmallow alone I think ..but since it is Valentines day I had to do something special ..so I dopped them in dark chocolate and put crushed salted roasted peanuts on top voila' a Mole Marshmallow ...talk about tasty!!!! I cut one in half so you could see (and sorry my camera and photo techniques kind of suck) they are actually a pretty light almost tomatoy red and if you look close you can see chile specks then we have the Coconut curry ones ...these are by far the best textured marshmallow out of all my batches so far!.. they look kind of like coconut cream pie ..and like the chile they could have stood on their own ..but the last second I opted to use up the rest of my dark chocolate and put a foot of it on them ...they are really tasty ...and for a very special friend of mine ...I hope he loves them as much as the love I put into them ...

finally my first ones the wonderful Nightscotsman's recipe all three flavors ..all perfect thank you so much for my new addiction! You can not see the chocolate in the bag for some reason they must all be in the back? I used just a little less cocoa powder and some coffee instead of most of the water ..they are fluffy and very tasty

I made my first marshmallows last night and as it was valentine's eve I chose raspberry and rose flavouring. The raspberry puree was made with some freeze-dried raspberries I have just had delivered and the rose from a very strongly scented rose syrup. This flavour combination worked very well and produced a nice soft pink colour but a very strong flavour.

I ended up with quite a sticky mixture so cutting up was a lot of fun - no hope of using my heart shaped cutter.

Anyway they went down very well at work with lots of people asking how I made them.

I didn't find any recipes when I googled this, but discovered that there is a peanut butter extract by Watkins--has anyone tried this? Or is there another way to get the peanut flavor--I am assuming real peanut butter is too oily for marshmallows.

I tried using peanut butter, even homemade ones but they didn't turn out. But I get decent ones using the PB flavor from LorAnn Oils. And they're quite good covered with chocolate.

I, too, would like to thank Nightscotsman for the recipe. I've made it several times, in variations including the strawberry (with bittersweet chocolate lines drizzled on top) and cinnamon, and they've consistently turned out great (and have been much appreciated by co-workers!).

An upcoming experiment will be to do S'more Bites -- vanilla marshmallows cut into small pieces, and pieces of graham crackers, mixed with tempered bittersweet chocolate and formed into clusters. The only thing missing would be the gooey-ness of the toasted marshmallow and melting chocolate of the original S'more...

I didn't find any recipes when I googled this, but discovered that there is a peanut butter extract by Watkins--has anyone tried this? Or is there another way to get the peanut flavor--I am assuming real peanut butter is too oily for marshmallows.

I tried using peanut butter, even homemade ones but they didn't turn out. But I get decent ones using the PB flavor from LorAnn Oils. And they're quite good covered with chocolate.

Thanks, JustKay. I'll look into the LorAnn oil. I think I'll try to make Nightscotsman's recipe in chocolate or vanilla to start. I attempted the vanilla marshmallow recipe from "Baking From My Home to Yours" last weekend, but they were not as fluffy as everyone's pictured here. Dorie's recipe uses egg whites and I don't think I beat them stiff enough.

I didn't find any recipes when I googled this, but discovered that there is a peanut butter extract by Watkins--has anyone tried this? Or is there another way to get the peanut flavor--I am assuming real peanut butter is too oily for marshmallows.

I tried using peanut butter, even homemade ones but they didn't turn out. But I get decent ones using the PB flavor from LorAnn Oils. And they're quite good covered with chocolate.

Thanks, JustKay. I'll look into the LorAnn oil. I think I'll try to make Nightscotsman's recipe in chocolate or vanilla to start. I attempted the vanilla marshmallow recipe from "Baking From My Home to Yours" last weekend, but they were not as fluffy as everyone's pictured here. Dorie's recipe uses egg whites and I don't think I beat them stiff enough.

Have you ever had a culinary creation fail so miserably that you found yourself in a heap on the floor lauging your a** off???

I too was so enthusiastic about the marshmallows on the site that I had to dive back in. I couldn't find my usual recipe so I decided to try the favorite here. I dumped the sugars and water in the pot to boil. I lovingly pureed and strained an overripe banana and poured some water and four packets of gelatine over the top of it. I gently melted some Worthers soft caramels. My sugar reached the soft ball stage and I pulled it off the burner and poured it over my banana mixture. Using my Kitchen Aid professional mixer with the whipper attachment I started to buzz it up and put air into it. EXCEPT...it didn't get airy! The result was some kind of taffy mixture. You know when you were a kid and "pulled" the marshmallows so no air was left and you had a kind of taffy? That is what I got. That stuff sticks to EVERYTHING! It climbs up the beater, it sticks to anything it comes into contact with, it has DEAD WEIGHT! I had tasty banana glue on the bowl, 4 rubber spatulas, the counter, the floor (I tried to whip the mixture off the beater at medium high...whoops) on my shirt, on my pants, on my hands....OMG! Bwahahahahahaha. Although the flavor was great, it was an incredibly unappetizing texture. I had to let it go. I dumped the bowl of it in the sink with some scalding hot water. This morning it was still there, stuck. I was afraid to put it down the drain for fear of needing to buy a new disposal! Into the trash it went.

No- don't fold the fruit puree in. Follow the Nightscotsman marshmallow recipe we are all so enraptured with and have the fruit in the bowl with the blooming gelatin.

And don't worry about the bananas browning- they don't.

Toasting those babies is very much like a bananas foster! I put my homemade vanilla in (the bourbon based one), which helps draw out the similarities too!

[/quote]Not that I am questioning your advice (I think you are a marshmallow goddess!), but I want to understand some stuff. Why wouldn't the fruit at the beginning inhibit the marshmallow from being fluffy? Also, would adding the fruit towards the end be a problem? I am thinking of making a swirl type with layers of the fruit. Would the fruit like that cause it to degrade? I am just trying to get some info before I attempt anything to help prevent disasters. Thank you so much for helping me!

But isn't that exactly what Genny did? I'm reading what she wrote again, and I'm interpreting it as "She strained the banana into mixer bowl with the gelatin and then poured the sugar syrup in with the mixer whirring away."

Not that I am questioning your advice (I think you are a marshmallow goddess!), but I want to understand some stuff. Why wouldn't the fruit at the beginning inhibit the marshmallow from being fluffy? Also, would adding the fruit towards the end be a problem? I am thinking of making a swirl type with layers of the fruit. Would the fruit like that cause it to degrade? I am just trying to get some info before I attempt anything to help prevent disasters. Thank you so much for helping me!

the marshmallows are not like meringue. they are not relying on egg white albumen to expand for their fluffiness. thus, it doesn't matter that you add the fruit puree at the beginning because you are only relying on the temperature of the sugar syrup and the fact that your gelatin is properly hydrated to incorporate air into the mixture.

adding the fruit at the end is not like adding other types of swirls (this is my educated opinion). adding a nut paste swirl or dry swirl isn't quite the same as adding a banana puree swirl. i think a banana swirl would degrade as fast as a peeled banana being left out at room temperature.

the marshmallows are not like meringue. they are not relying on egg white albumen to expand for their fluffiness. thus, it doesn't matter that you add the fruit puree at the beginning because you are only relying on the temperature of the sugar syrup and the fact that your gelatin is properly hydrated to incorporate air into the mixture.

adding the fruit at the end is not like adding other types of swirls (this is my educated opinion). adding a nut paste swirl or dry swirl isn't quite the same as adding a banana puree swirl. i think a banana swirl would degrade as fast as a peeled banana being left out at room temperature.

That makes sense about the fruit. It seems like the heat from the sugar syrup probably 'cooks' the fruit enough to keep it from doing anything to destroy the marshmallow too. I haven't ventured into the fruit world yet-I am waiting for strawberries to come into season here in SoCal. I just did a batch with toasted coconut tops and bottoms and coated the sides with chocolate. They taste like an overgrown Mounds Bar YUM!

I'd also recommend smaller batches than what the recipe is written as. I regularly make up the marshmallows in 1/4 sized batch: using just one packet of gelatin. This is good for if you want to flavor experiment with out ending up with pounds of weird marshmallows.